1.1 ,This guide covers those occasions in which a small group of individuals (generally between three and ten) with potentially different functional roles and degrees of training in sensory and product evaluation, evaluates a product or series of products for a specific objective, with a pre-identified decision to be made, but without the use of formal hypothesis testing or statistics. In the product testing industry, these are often referred to as “,benchings,”, “,cuttings,”, or “,bench screenings”, or, in the case of food products, “,tastings,”, “,informal tastings,”, “,team tastings,”, or “,technical tastings.”, In this guide, the term “,Small Group Product Evaluation”, (SGPE) is used.